Gazpacho is one of my favorite summer recipes.  After another trip to the Farmer’s Market last week, I came home with some very happy tomatoes and cucumbers:

Don’t they just look perfect for Gazpacho, a cold soup made with lots of fresh summer veggies like tomatoes, cucumbers, onions and bell peppers:

The bell peppers came from our garden.  They are small but very tasty, and they are about the only produce from the garden right now with the scorching summer we’ve had. The recipe calls for a small green pepper, but I used 2 of our tiny ones.

Other ingredients you will be needing include tomato juice (or V8, which I had on hand), olive oil, vinegar, Tabasco Sauce, garlic, salt and pepper:

You will need about 2 1/2 pounds of tomatoes.  Normally that would be about 6 large tomatoes.  But these puppies were humongous – so 3 tomatoes weighed in at about 2 1/2 pounds.  Plunge the tomatoes in boiling water for 30 seconds to loosen skins and then in ice cold water to stop the cooking:

Slip the skins off:

Core and chop up the tomatoes and place it in a large bowl:

Add two cups of tomato juice (or V8):

Yes, the bird candle holder seems to be supervising. 🙂

Peel, seed and chop a cucumber; add it to the bowl.  Chop the green pepper and onion too and add to the bowl.  Mince the garlic and throw it in the bowl too.

Add the olive oil, vinegar, Tabasco Sauce, salt and pepper.  Stir well.

Cover with Saran Wrap and store in the frig for several hours so it gets good and cold.

Serve in a pretty bowl and enjoy!

Recipe:  Gazpacho


  • 6 large tomatoes (2 1/2 pounds)
  • 2 cups tomato juice (or V8)
  • 1 medium cucumber, peeled, seeded and chopped
  • 1 medium onion, finely chopped
  • 1 small green pepper, finely chopped
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 2 Tablespoons vinegar (white or red wine vinegar)
  • Few drops Tabasco Sauce
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Plunge tomatoes in boiling water for 30 seconds to loosen skins; then immerse in cold water.  Slip the skins off, core and coarsely chop.  In a large bowl combine tomatoes, tomato juice, cucumber, onion, green pepper, garlic, oil, vinegar, Tabasco Sauce, salt and pepper.  Cover and chill.

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4 thoughts on “Gazpacho

  1. I used to live on a sailboat quite a bit. During the summer I aways had a large container of gazpacho made up on board to eat when it was too hot to cook or if you didn’t want to eat a heavy meal. I found that it was always best if I could let it stand in the refrigerator for two or three days to let the veggies and spices meld. I like to put a little oregano and basil in mine with the olive oil and a little red wine never hurts the taste. I always shake or stir well before serving. There is nothing better than a cool cup or bowl of gazpacho on a hot summer day to cool you off and as always the fresher the ingredients the better the taste.

    • Another boat tip comes to mind. If you are going to take it on a picnic in a cooler or save it beyond three days, pasteurize the final mixture by heating it to 145 degrees F with the minimum amount of liquid needed to heat it evenly and chill it quickly by mixing in a few ice cubes and small amount of chilled V-8 juice in a chilled mixing bowl. Don’t let your soup get watered down. Put it in the fridge if you need to and stir every few minutes until the mixture is back to room temperature. DO NOT OVERHEAT. Rinse your storage container in hot water and then cold. Pour in the mixture and store in the fridge until your ready to go on safari. Finely grate a small amount, no more than a tablespoon each of fresh carrot, bell pepper, and cucumber and mix in just before loading it in your cooler to give it that just picked taste. Shake or stir well before serving and enjoy. A bowl of gazpacho can be a cool, healthy, and satisfying alternative to a sandwich or hot dog on hot summer afternoons and compliments any summer cookout.

  2. “Bird candle holder” is just too long. I think you need to name the bird! He/she is becoming a nice little part of the blog! And who knew vegetables were so happy? Cute!

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